My dear little big sis has been busy baking these few days and it prompted me to do some baking today. She told me that by sifting the flour and doing the folding method will make the cakes fluffier. Didn't want to make the usual plain cupcakes and so searched for a lemon flavour cupcakes recipe.
Found a few and they mentioned incorporating lemon zest into the batter and using the lemon juice to make the lemon flavour glace frosting. So adapted those into my usual recipe and made a few modifications. The cakes turned out to be pretty fluffy indeed with a faint hint of lemon. As I had used up all the butter for the cakes, I wasn't able to make the lemon flavour glace frosting.
Found a few and they mentioned incorporating lemon zest into the batter and using the lemon juice to make the lemon flavour glace frosting. So adapted those into my usual recipe and made a few modifications. The cakes turned out to be pretty fluffy indeed with a faint hint of lemon. As I had used up all the butter for the cakes, I wasn't able to make the lemon flavour glace frosting.
I think the cakes would taste better with the lemon taste enhanced if they have the glace frosting.
 Lemon Flavour Cupcakes  The inside |  A close-up  A close-up |
Ingredients (Makes 5):
50g butter - soften
50g castor sugar
50g self-rising flour
1/3 tsp vanilla extract
50g castor sugar
50g self-rising flour
1/3 tsp vanilla extract
zest of 1/2 lemon
15ml milk
1 egg
Method:
15ml milk
1 egg
Method:
1. Line 5 foil muffin tins with cupcake cases
2. Sift the flour and set aside
3. Place the butter and sugar in a large bowl and whisk till off white color
4. Add the egg and mix well
5. Add in the vanilla extract, milk and 2/3 of the lemon zest and mix well
6. Fold in the flour
7. Arrange the cake batter into the cupcake cases
8. Arrange the tins into the Happycall Pan
9. Cover and lock to bake for 8 minutes over low heat, shifting the pan left and right every 2-3 minutes to ensure even baking
10. Open the cover and arrange the rest of the lemon zest onto the cakes then close and lock the cover again
11. Bake for another 7-8 minutes, shifting the pan left and right every 2-3 minutes to ensure even baking
12. Off the heat, open the cover and do the toothpick test
13. If the toothpick comes out clean, transfer the cakes to a wire rack and allow to cool
---------------- Edited on 24 Sep 2012 ----------------
Brought two cakes to office and let E and another food buddy, CC, to try. The feedback from both of them were that the cakes were nice. Can taste the lemon and not too overpowering. To quote CC, "cos if the lemon is overpowering, it usually has a v strong pungent aftertaste. that me no like". But for this cake of mine, she ate it and gave me good feedback.
Recipe submitted to Munch Ministry
2. Sift the flour and set aside
3. Place the butter and sugar in a large bowl and whisk till off white color
4. Add the egg and mix well
5. Add in the vanilla extract, milk and 2/3 of the lemon zest and mix well
6. Fold in the flour
7. Arrange the cake batter into the cupcake cases
8. Arrange the tins into the Happycall Pan
9. Cover and lock to bake for 8 minutes over low heat, shifting the pan left and right every 2-3 minutes to ensure even baking
10. Open the cover and arrange the rest of the lemon zest onto the cakes then close and lock the cover again
11. Bake for another 7-8 minutes, shifting the pan left and right every 2-3 minutes to ensure even baking
12. Off the heat, open the cover and do the toothpick test
13. If the toothpick comes out clean, transfer the cakes to a wire rack and allow to cool
---------------- Edited on 24 Sep 2012 ----------------
Brought two cakes to office and let E and another food buddy, CC, to try. The feedback from both of them were that the cakes were nice. Can taste the lemon and not too overpowering. To quote CC, "cos if the lemon is overpowering, it usually has a v strong pungent aftertaste. that me no like". But for this cake of mine, she ate it and gave me good feedback.
Recipe submitted to Munch Ministry
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